Roasted Vegetable Beef Stew
Fall is in the air…football is on tv, temperatures are dropping, I hear some places are getting quite a bit of rain! None for us here yet in the SF Bay Area but I would be lying if I said I wasn’t waiting anxiously for it. I love cooking comfort foods, they are such a perfect weekend meal! Roasted Vegetable Beef Stew is another great recipe you can put together during the day, let it simmer and it will be ready for you by the time dinner rolls around. Plus, your house will smell wonderful, cozy and inviting.
Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours 30 minutes
Course
Entree
Cuisine
American
Servings
6 servings
Ingredients
EVOO
2 lbs. Beef Stew Meat cut into 1" cubes
4 Carrots cut into 1" cubes
8 Garlic Cloves smashed and peeled, left whole
1 Cup Frozen Pearl Onions Thawed
4 Yukon Gold Potatoes cut into 1" cubes
10 Mushrooms Quartered
1 Tablespoon Sugar
Kosher Salt & Pepper
1 Yellow Onion sliced
2 Tablespoons Tomato Paste
2 Cups Red Wine
1 Tablespoon Worcestershire
2 Cups Beef Stock
1 Beef Bouillon Cube
3 Sprigs Fresh Rosemary
3 Sprigs Fresh Thyme
2 Bay Leaves
2 Tablespoons Flour
2 Tablespoons Unsalted Butter Room Temp
1 Cup Frozen Peas Thawed
Instructions
Preheat oven to 425 F. Chop veggies and potatoes into 1"chunks. Place them in a large bowl and toss with EVOO, salt, pepper and a sprinkle of sugar. I do this to help caramelize them. Spread into a single layer on a baking sheet and roast on top rack for 45 minutes, mixing once during cooking process. If you want a little more color, you can turn the oven to broil for the last 5 minutes or so, but watch them, they'll go fast. Remove from oven and set aside.
Pat beef completely dry and cut into uniform 1" chunks. Salt and pepper the meat and dredge in flour, shake off excess. Heat a large dutch oven over medium heat and add EVOO.
Working in batches, brown the meat on all sides, being careful not to crowd the pot, or it won't brown. Remove to a separate plate, add more EVOO and repeat until all meat has been seared.
Add diced onions to the pot, reduce the heat and cook for about 10 minutes until translucent. Add tomato paste and stir, cooking for 1-2 minutes. Add the wine to deglaze and scrape up the brown bits on the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 5-7 minutes until reduced by about half. Add a couple dashes of Worcestershire, beef broth and one bouillon cube (can be chicken or beef). Using butcher's twine, tie fresh thyme and rosemary sprigs together, add to the pot along with 2 bay leaves.
Simmer on the stovetop over a low heat, covered, for about 2 hours. Alternatively, you can place covered in a 300 F oven.
After about 1 1/2 hours of cooking, add roasted veggies and potatoes to the pot and finish cooking. Remove thyme and rosemary bundle and bay leaves, discard. Bring stew to the stovetop if you cooked it in the oven. While stew is bubbling, mash flour and room temp butter to make a roux and swirl into the stew to thicken it. Cook for 3-5 minutes.
Add peas, stir to combine and serve! Don't forget the warm, crusty bread!
